Fajitas

Name: Fajitas
Prep time: 3 h 10 min
Cook time: 3 h 10 min
Total time: 3 h 10 min
Yield: 8
Cuisine: Mexican
Ingredients: 3 chipolte chiles, in adobo sauce; 1 kilograms skirt or flank steak, trimmed of fat cut into thirds or 8-inch pieces; 12 flour tortillas, warm; 3 Tbsps roughly chopped fresh cilantro leaves; 2 garlic cloves, roughly chopped; 1 teaspoon ground cumin; 2 limes, juiced; 1 orange, juiced; 8 servings Lime juice, olive oil, optional; 4 Tbsps olive oil; 1 large onion, thinly sliced; 2 red bell peppers, thinly sliced; 8 servings Good quality store bought salsa; 1 teaspoon salt; 8 servings Salt and pepper

Fajitas might be just the main course you are searching for. This recipe serves 8. One portion of this dish contains around 32g of protein, 17g of fat, and a total of 418 calories. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes around 3 hours and 10 minutes. It is a good option if you're following a dairy free diet. If you have lime juice, cilantro leaves, salt, and a few other ingredients on hand, you can make it. To use up the salsa you could follow this main course with the Dessert Strawberry Salsa as a dessert.

Instructions

Watch how to make this recipe.

In a small 2 cup measuring cup, or something similar size and shape, combine all the marinade ingredients. Using an immersion blender, puree the marinade until smooth.

Ingredients you will need

Marinade

Equipment you will use

Immersion Blender

Measuring Cup

Transfer to a re-sealable plastic bag and add the steak, seal and shake to coat. Refrigerate the beef for 2 to 4 hours to tenderize and flavor the beef.

Ingredients you will need

Shake

Steak

Beef

Equipment you will use

Ziploc Bags

Preheat a ridged grill pan on high heat.

Equipment you will use

Grill Pan

Drain the marinade from the beef. Lightly oil the grill or grill pan. Season liberally with salt and freshly ground black pepper. Grill the steak over medium-high heat and cook for 4 minutes on each side and then transfer to a cutting board and let rest. Depending on the size of your grill pan you may need to cook in batches.

Ingredients you will need

Ground Black Pepper

Marinade

Steak

Beef

Salt

Cooking Oil

Equipment you will use

Cutting Board

Grill Pan

Grill

Once the beef is off the grill pan and resting, add the bell peppers and onions tossed with lime juice and olive oil, if using. Grill the mixture for 7 to 8 minutes until the vegetables are just barely limp.

Ingredients you will need

Bell Pepper

Lime Juice

Vegetable

Olive Oil

Onion

Beef

Equipment you will use

Grill Pan

Grill

While the peppers and onions are cooking, heat up the tortillas. Turn any free burners on a medium low flame.

Ingredients you will need

Tortilla

Peppers

Onion

Place a tortilla on each flame and let it char about 30 seconds to 1 minute, flip the tortilla and repeat on the second side. Once heated and charred remove the tortilla to a clean tea towel and wrap to keep warm. Repeat until you have warmed all of your tortillas.

Ingredients you will need

Wrap

Tea

Equipment you will use

Kitchen Towels

You can also heat your tortillas in a microwave, lightly dampen a tea towel with some water, wrap the tortillas in the damp towel and heat in the microwave for about 1 minute. Check to see if they are warm, if not repeat the heating at 1 minute intervals until they are warm and pliable.

Ingredients you will need

Wrap

Water

Tea

Equipment you will use

Microwave

Kitchen Towels

Thinly slice the steak against the grain on a diagonal.

Ingredients you will need

Grains

Steak

Spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions, and salsa.

Ingredients you will need

Guacamole

Tortilla

Peppers

Onion

Spread

Salsa

Steak

Roll up the tortilla to enclose the filling.

Ingredients you will need

Tortilla

Roll

May also be served with sour cream and shredded cheese.

Ingredients you will need

Shredded Cheese

Sour Cream

5 ripe Hass avocados

Ingredients you will need

Hass Avocado

3 to 4 limes, juiced

Ingredients you will need

Lime

1/2 small onion, chopped

Ingredients you will need

Onion

1 small garlic clove, minced

Ingredients you will need

Whole Garlic Cloves

1 serrano chile, chopped

Ingredients you will need

Serrano Pepper

1 big handful fresh cilantro leaves, roughly chopped

Ingredients you will need

Fresh Cilantro

Kosher salt and freshly ground black pepper

Ingredients you will need

Ground Black Pepper

Kosher Salt

Drizzle olive oil

Ingredients you will need

Olive Oil

Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky.

Ingredients you will need

Avocado

Equipment you will use

Mixing Bowl

Add all of the rest of the ingredients, and fold everything together.

Lay a piece of plastic wrap directly on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.

Ingredients you will need

Guacamole

Wrap

Equipment you will use

Plastic Wrap

Equipment

Ingredients

Servings:

chipolte chiles, in adobo sauce 1kilograms

skirt or flank steak, trimmed of fat cut into thirds or 8-inch pieces 12

flour tortillas, warm 3Tbsps

roughly chopped fresh cilantro leaves 2

garlic cloves, roughly chopped 1teaspoon

ground cumin 2

limes, juiced 1

orange, juiced 8servings

Lime juice, olive oil, optional 4Tbsps

olive oil 1large

onion, thinly sliced 2

red bell peppers, thinly sliced 8servings

Good quality store bought salsa 1teaspoon

salt 8servings

Salt and pepper

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Buena Vista Chateau Buena Vista Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 39 dollars per bottle.